Paneer Tikka Masala

Step 1

Cut the block of paneer lengthwise into four equal slabs, then cut each slab into cubes about 1 inch on all sides, like building blocks.

Step 2

In a medium bowl, mix the yogurt, garam masala, paprika, and a pinch of salt until smooth, then add the paneer cubes and gently turn them to coat all sides.

Step 3

Slice the onion from root to tip into thin half-moons, about 1/8 inch thick.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—then mince the ginger the same way.

Step 5

Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the marinated paneer cubes to the hot oil in a single layer and cook without moving them for 3 minutes until the bottom is golden brown.

Step 7

Use tongs to gently turn each cube over, then cook for another 2 minutes until the new side is golden brown too.

Step 8

Transfer the cooked paneer to a clean plate, leaving the oil in the skillet.

Step 9

Add the sliced onion to the same skillet and cook over medium heat, stirring once every 30 seconds, until the edges turn light golden and the onion becomes soft, about 5 minutes.

Step 10

Add the minced garlic and ginger to the onion and stir constantly for 60 seconds until the mixture smells strongly fragrant and the garlic begins to turn light golden.

Step 11

Pour in the crushed tomatoes, stirring to combine, then reduce the heat to medium and simmer uncovered for 5 minutes until the mixture thickens slightly and darkens to a deeper red.

Step 12

Pour in the heavy cream and stir until the sauce turns a uniform peachy-orange color with no white streaks.

Step 13

Return the cooked paneer cubes to the skillet and gently stir to coat them in the sauce, then simmer for 3 minutes until the paneer is heated through.

Step 14

Taste the sauce and add salt and pepper a small pinch at a time until it tastes balanced—savory and slightly spicy, not too salty.

Step 15

Divide the paneer tikka masala between two bowls or plates, spooning extra sauce over the top, and serve immediately with rice or naan bread.